Soutzoukakia with Potato Salad and Herbed Yoghurt
Soutzoukakia with Potato Salad and Herbed Yoghurt
Preparation time:
45 minutes
Cooking time:
50 minutes


  • Iceberg lettuce cups, to serve


  • 300g beef mince
  • 300g pork mince
  • 80ml (⅓ cup) olive oil
  • 1 cup finely chopped parsley
  • 1 cup finely chopped mint
  • 1 lemon, juiced
  • 1 egg
  • 1 onion, grated
  • 2 garlic cloves, crushed
  • ½ cup crushed ice
  • 1 large tomato, finely chopped
  • 1 tbs sweet paprika
  • 1 tbs dried oregano
  • 2 tsp ground cinnamon
  • 2 slices bread soaked in milk to soften, excess moisture squeezed out
  • Salt and pepper, to season


  • 250g (1 cup) Greek-style yoghurt
  • 1 tbs finely chopped dill
  • 1 tbs finely chopped mint
  • 1 garlic clove, crushed
  • 2 tsp Dijon mustard
  • 1 tbs lemon juice


  • 1kg baby potatoes
  • 3 tbs extra virgin olive oil
  • 4 corn cobs
  • 1 bunch spring onion, finely chopped
  1. Method
  2. Notes

  1. To make soutzoukakia, line an oven tray with baking paper. Using your hands, combine all ingredients together in a bowl. Season well.
  2. Shape mixture into golf-ball-sized rounds and place on prepared tray. Cover and refrigerate until required.
  3. To make herbed yoghurt, combine all ingredients together in a bowl. Season and refrigerate until required.
  4. To make potato salad, place potatoes in a saucepan of cold water, bring to the boil and boil gently until tender. Drain. Cool completely. Cut in half and toss with 1 tbs of the oil.
  5. Cook potato pieces and corn on a hot barbecue grill plate until lightly charred all over and corn is tender. Season well.
  6. Trim corn kernels from cobs and place in a bowl with potato and onion. Add remaining oil and toss to combine.
  7. Preheat a barbecue hotplate. Add soutzoukakia to plate and cook, turning, for 10-15 minutes or until just cooked through.
  8. Place lettuce leaves on serving plates and fill with potato salad. Serve with soutzoukakia and herbed yoghurt.

This recipe has been tested.